Restaurants offering more offal

02/11/2010 | Philadelphia Daily News

At ambitious restaurants in the Philadelphia area, chefs are adding more offal to their menus. "If you're a meat eater, then it's terrible to just eat the tenderloin and throw the rest of the animal away," said Joe McAtee, who serves sweetbreads, braised lamb neck and other offal-based dishes at his Honey restaurant in Doylestown.

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